中草药2026，Vol.57Issue(17)：6743-6754,12.DOI:10.7501/j.issn.0253-2670.2026.17.008
基于热分析-电子感官技术的山楂炭炮制工艺优化与止泻作用研究
Study on optimization of processing technology and antidiarrheal efficacy of Crataegi Fructus Charcoal based on thermal analysis-electronic sensory technology
摘要
Abstract
Objective To optimize the processing technology of Shanzhatan(Crataegi Fructus Charcoal,CFC),evaluate it objectively by electronic sensory technology,and verify its antidiarrheal efficacy.Methods TG-DTG thermal analysis was used to investigate the pyrolysis behavior of total flavonoids,total organic acids,polysaccharides,and tannins in hawthorn,and to determine the processing temperature range.With tannin content as the key index,frying temperature and time were selected as process variables,and the technology was optimized through single-factor experiments combined with central combination design-response surface methodology(CCD-RSM).An electronic eye,electronic nose,and electronic tongue were applied to quantitatively evaluate the color,odor,and taste profiles of hawthorn before and after processing.A Fanxieye(Sennae Folium)-induced mouse diarrhea model was established to validate the antidiarrheal efficacy of the CFC prepared under the optimized process,with body weight change,diarrhea index,gastrointestinal hormone(gastrin,VIP)levels,small intestinal propulsion rate,and gastric residual rate as indicators.Results Thermal analysis indicated that the optimal processing temperature range was 307.4-332.0 ℃.The optimal parameters were frying temperature 311 ℃ and frying time 3.64 min(218 s).Electronic sensory analysis showed obvious differences in lightness(L*),red-green degree(a*),yellow-blue degree(b*),total color difference(Eab*),odor,and taste characteristics between raw and processed hawthorn.The e-nose response signals were positively correlated with e-eye chromaticity values.Compared with the model group,the CFC group attenuated the trend of body weight loss(P＜0.05),reduced diarrhea index(P＜0.05),reversed serum gastrin and vasoactive intestinal peptide(VIP)levels(P＜0.05),increased gastric residual rate(P＜0.01),and a numerically lower but statistically non-significant small intestinal propulsion rate.Conclusion The processing technology was optimized by thermal analysis and response surface methodology.Electronic sensory technology enabled objective quantification of sensory attributes,and pharmacodynamic validation further confirmed the rationality of the process.This study provides a methodological reference for parameterizing fire intensity and duration in the preparation process of hawthorn charcoal and the construction of its quality standards.关键词
山楂炭/热分析/电子感官技术/工艺优化/止泻作用Key words
Crataegi Fructus Charcoal/thermal analysis/electronic sensory technology/process optimization/antidiarrheal efficacy分类
医药卫生引用本文复制引用
孙琳,魏冰斌,王瑛,刘莹莹,孟祥龙,闫晓宁,张朔生..基于热分析-电子感官技术的山楂炭炮制工艺优化与止泻作用研究[J].中草药,2026,57(17):6743-6754,12.基金项目
国家自然科学基金青年基金项目(81303262) （81303262）
山西省应用基础研究计划项目(202303021211176) （202303021211176）
山西省重点研发计划项目(201903D321211) （201903D321211）
山西省卫健委中医药科研课题(2022ZYYC104) （2022ZYYC104）
山西省中医药科技创新项目(CZ2023041_019) （CZ2023041_019）
太原市"双百攻关行动"第一批"揭榜挂帅"项目(2023048) （2023048）
山西省平台基础与人才专项(202304051001044) （202304051001044）
